Also Known As: Center-Cut Top Sirloin Roast; Top Sirloin Petite Roast, Boneless
Roasts are called “Petite” due to their smaller size.
Sirloin Primal | Primal Cut
The Sirloin is home to popular fabricated cuts but is first separated into the Top Sirloin Butt and Bottom Sirloin Butt. In the Top Sirlon you’ll find steaks great for grilling, while the Bottom Sirloin provides cuts like Tri-Tip and Sirloin Bavette, which are good for roasting or grilling.Explore This Primal
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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per 3oz serving of beef, cooked, lean only, visible fat trimmed (USDA NDB #23259): 140 Calories; 45 Calories from fat; 5g Total Fat (1.5 g Saturated Fat; 0.2 g Trans Fat; 0.2 g Polyunsaturated Fat; 2 g Monounsaturated Fat; 0 g CLA Fat;) 70 mg Cholesterol; 50 mg Sodium; 0 g Total Carbohydrate; 0 g Dietary Fiber; 24 g Protein; 2.31 mg Iron; 315 mg Potassium; 0.16 mg Riboflavin; 4.94 mg NE Niacin; 0.49 mg Vitamin B6; 3.17 mcg Vitamin B12; 204.12 mg Phosphorus; 5.93 mg Zinc; 29.23 mcg Selenium; 0 mg Choline.
This ingredient is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron, Riboflavin, and Phosphorus.
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